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1
Place a large pot of water over high heat.
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2
Shell fava beans and peas (keeping them separated).
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3
Snap woody ends from asparagus, and cut spears diagonally into 1-inch pieces.
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4
Cut haricots verts in half horizontally.
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5
When water boils, blanch each vegetable separately, cooking to taste.
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6
(Haricots verts and sugar snap peas should be blanched very briefly, about 10 seconds.)
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7
Reuse cooking water, placing each vegetable in a sieve and dipping it into boiling water for the duration of the cooking.
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8
Rinse blanched vegetables under cold water and allow to drain well.
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9
Peel and discard fava bean pods and the beans' thick translucent cover.
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10
Bring a large pot of lightly salted water to a boil, and cook orzo according to package instructions.
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11
Drain, rinse under cold water, and drain well.
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12
Transfer to a large mixing bowl, and stir in extra virgin olive oil until pasta is well coated.
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13
Add vegetables.
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14
Add garlic oil to bowl, and season mixture with salt and pepper to taste.
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15
Add lemon juice, lemon zest and 1/4 cup chives.
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16
Mix well, and adjust salt and pepper to taste.
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17
Transfer to a serving bowl and garnish with remaining chives.
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18
Serve immediately or refrigerate until needed.
